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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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By meat I mean: beef, pork,veal,chicken, lamb. I do not add flour to it coz it changes the taste.The slower the cooking the better the flavor; thus this dish lends itself to crock-pot cooking very well. Ingredients:
1 big onion, chopped |
2 tablespoons oil |
1 lb boneless meat, cubed |
1 tablespoon paprika |
1/8 teaspoon cayenne (optional) or 1/8 teaspoon chili (optional) |
1/2 teaspoon salt |
1 tablespoon tomato paste |
pepper |
Directions:
1. Fry the meat in batches till brown.
2. Remove and set aside.
3. Fry the onion.When becomes tranparent add paprika and the other spices,f using.
4. After stirring a couple of times, add the tomato paste.
5. Stir and add the meat.
6. Add the salt either now or right before it's done.
7. Simmer covered until meat is tender. The meat juices generally are enough; however, if necessary, you can add a little water or stock to keep it from burning.
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